Meat Butcher (Food Services)

A Butchers is responsible for cutting and trimming meat from larger, wholesale portions into steaks, chops, roasts, and other cuts. They then prepare meat for sale by doing various tasks, such as weighing meat, wrapping it, and putting it out for display. The Butcher will perform quality inspections, use meat grinders, knives, saws, and other tools to cut meat down into smaller portions, weigh, and package cuts.

Responsibilities:
Receive, inspect, and store meat upon delivery.
Sharpen knives and adjust cutting equipment.
Cut, debone, or grind pieces of meat, including preparing orders to customers specifications.
Weigh and wrap meat or meat products for display or to fulfill customers orders.
Clean equipment and work areas to maintain health and sanitation standards.
Store meats in refrigerators or freezers at the required temperature.
Ensure the freshness and quality of meat products by inspecting them for any signs of spoilage or damage.
Monitor inventory and sales trends and order meat in anticipation of seasonal demands.
Collaborate with the team to ensure stock levels are maintained and replenished regularly
Adhere to portion control guidelines for cost efficiency and customer satisfaction.
Assist with inventory management and rotation of product to minimize waste.
Adhere to company Hazard Analysis & Critical Control Points (HACCP) and company Standard. Operating Procedures (SOP), Good Manufacturing Practices (GMP) and Standard Sanitation Operating Procedures (SSOP).
Maintain records for purposes of federal safety and inspections.